Zucchini Garden Chowder Recipe

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan

Nutritional Facts

Directions

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

"This was quick and easy to make and very tasty. Next time I will try a can of fire roasted tomatoes for an extra kick. I also used fat free evaporated milk, omitted the cheeses, and used less butter for caloric reasons but still found it to be a yummy, rich tasting soup."